Recipe: Kroket kentang - Potato croquettes

Maybe you have tried these kroket kentang (Indonesian potato croquettes) on a pasar malam, or at a food stall somewhere in Indonesia. Now you can try these at home.

Ingredients

• 2 eggs, lightly whisked
• 2 teaspoons water
• 2 cups breadcrumbs
• 2 tablespoons oil
• 900 g / 2 lb peeled potatoes, cooked and mashed
• 4 tablespoons powdered milk
• 1/2 teaspoon nutmeg
• 2 teaspoons salt
• 4 chopped garlic cloves
• 10 shallots
• 2 stalk sliced celery
• 450 g/ 1 lb cooked ground beef, drained
• 2 diced carrots
• 200 ml / 7 oz water
• 2 teaspoons salt
• 1/2 teaspoon pepper (to taste)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sugar
• 2 tablespoons sweet soy sauce
• 4 teaspoons cornstarch, mixed with
• 2 teaspoons water

Directions

1. Fillng: Stir-fry garlic and shallots with a little butter or margarine.
2. Stir in meat, carrot and celery.
3. Then add water and the rest of the spices.
4. Mix in cornstarch and stir until mixture thickens.
5. Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
6. Cover the mixture and shape into a round ball.
7. Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
8. Deep fry in hot oil until lightly browned.
9. This recipe can be easily doubled.

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